More than a few restaurant operators are making lemonade their main squeeze this summer, using the familiar iced and tangy beverage as a springboard for some of the seasonâ€™s most cooling cocktails. They say that the riffs that result â€” simple but pleasing, relatively low in alcohol and modestly priced â€” are hard to beat for sheer refreshment.â€śEveryone has a mojito now,â€ť said Wil Quijano, beverage director of the eight-unit Hartford Restaurant Group based in Hartford, Conn., ...
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Contact: Desiree Torres Desiree.Torres@penton.com